The May Rose

The May RoseHere is a drink that is perfect for a Mother’s Day brunch: The May Rose. It’s light and sweet, with just bit of tartness from the citrus, and airy and floral from the gin and lavender. But, mostly it is fruity with a pink blush from the blueberries.

The May Rose
Adapted from Oh So Beautiful Paper

2 oz. dry gin
1 oz. fresh lemon juice
1 oz. lavender simple syrup
handful of fresh blueberries

Muddle the blueberries in a shaker, and then top them with ice. Add the gin, lemon and lavender syrup.

Shake the drink and strain into a chilled martini or coupe glass.

Lavender Syrup
The lavender syrup is best if made one day ahead and strained right before using. However you can make it the same day, and it is still delicious. Just allow enough time for it to cool.

1/4 cup dried lavender blossoms
1 cup white sugar
1 cup water

Bruise the dried lavender blossoms with a mortar and pestle, (or in a plastic bag with a rolling pin).

Place the granulated sugar and the water in a saucepan and bring it to a boil, stirring continuously until the sugar is dissolved. Add the lavender leaves and simmer for about 5 to 10 minutes. Allow the mixture to cool until it is a good temperature for handling, and process in a blender.

At this point, you can leave the mixture to steep overnight, or immediately strain into a glass jar.

The lavender syrup will keep for 2 weeks in the refrigerator.

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